KR101493734B1 - Preparing method of Mulberry snack using vacuum dry device - Google Patents

Abstract

The present invention relates to a process for the production of an oil-in-water emulsion, comprising the steps of: And drying the mixture at a reduced pressure at a temperature of 60 to 90 DEG C to dry the mixture. The present invention relates to a method for manufacturing an oodine snack that swells the oodi, wherein the oodine snack is reduced in breaking force by 7 to 20% It has a crunchy texture. It reduces the odor generated during drying, stabilizes texture to maintain the original shape of Odi, improves the preference and improves storage stability.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a natural oat snack using a vacuum drying technique,

More particularly, the present invention relates to a method of manufacturing an oodine snack, and more particularly, to a method of manufacturing an oodine snack, which comprises firstly drying a harvested oodi with cold air, The present invention relates to a method for manufacturing a natural oat snack, which is capable of minimizing destruction of the oat cell wall due to drying and improving the texture of the snack.

Snack (snack) means "light or hurried meal" and has the same roots as shap. Its origin is derived from the medieval Dutch snacken. In short, it means "light meal," so all foods that can be eaten lightly in addition to the three-day stock can be included in the category of snacks. The concept of snacks used in general is not burdensome on top of it, but it has a crispy texture through a simple process of thickening, drying or puffing, and at the same time, by adding coatings or seasoning, It means having taste and flavor.

In modern society, as the income level improves, it is aiming for a healthy life. Therefore, there is a growing interest in the use of new functional materials and new food development in a well-being society for finding functional foods. Despite this phenomenon, snack products are still poorly reported, and some nutritionists consider them to be 'empty-calorie food' or 'junk food' (Chang et al., 2006). Recently, snack food manufacturers are planning and launching products with new fragrance as well as health-oriented foods such as low fat, low fat, low cholesterol and low calorie snack according to the demand of consumers.

When the fruit is puffed up, it is accompanied by a change in the composition including improvement of texture by drying and puffing due to evaporation of water, and enhancement of starch, thereby improving taste and texture. Due to these advantages, a puffing process is widely used in food processing. Korean Patent No. 10-0038131 discloses a method for producing a fruit chip by expanding a banana piece by decompression. In Korean Patent No. 10-0770040, an apple slice is lyophilized or dried under reduced pressure to prepare an apple snack And a method for producing the same.

Mulberry is a mulberry tree or mulberry tree which belongs to the family Mulberry. It is a round oval with a large number of small branches. It has a length of 1-3 cm and a diameter of 0.5-1 cm. It is yellowish brown, purplish red or dark purple, have. It is said to be heartburn, loss, nausea, and blackness in one room. It is known to be good for diabetes, good for the five, brightens the ears and eyes, darkens the gray hair and prevents aging, and has been widely used as a material for folk medicine .

Audi has carotene, tannic acid, malic acid, vitamin B1, vitamin B2, vitamin C and nocotinic acid. Odin seeds contain fatty acids such as linoleic stearic acid, oleic acid and linoleic acid, and contain a large amount of anthocyanin-based pigments. Studies on the physiological activity of the audi performed in recent years have shown that it exerts excellent effects on relaxation of the aorta, antioxidation, anti-inflammation, inhibition of cholesterol and prevention of ischemic stroke.

However, there is a problem that the sugar content of the sesame is more than 10%, the taste is changed by the fermentation heat when it is aged at room temperature, It is extremely proposed.

Therefore, there is a need for a production method capable of producing an Odyssey with crispy texture and odor without destroying the organic acid, fatty acid and anthocyanin pigment of the Odyssey.

The first problem to be solved by the present invention is to stabilize the texture of the edible snack by drying the frozen edible oil firstly and drying it by the second pressure reduction and to improve the storage stability by softening the texture, The present invention provides a method for manufacturing an edible snack in the form of a fruit chip,

A second problem to be solved by the present invention is to provide an edible snack which can be distributed at room temperature for a long time by using the above manufacturing method.

In order to achieve the first object of the present invention,

(1) freezing the audi; (2) drying the frozen oats at a temperature of 1-8 DEG C for 3-8 hours in a cold wind to make the moisture content 85-94 wt%; And (3) drying the dried first-order oats at 60-75 ° C for 12-60 hours to dry the first-dried oats to a moisture content of 2-5% by weight. do.

According to one embodiment of the present invention, the audi can be stored frozen at -80 to -20 ° C for long-term storage, and a fruit chip-like shape preserving the flavor, shape and shape of the circle using the frozen audi An edible snack can be produced.

According to another embodiment of the present invention, in the step (1), the moisture on the surface of the oud can be removed by cold air so that the moisture content of the oud is 85-94% by weight. The first-dried oats can be secondarily dried so that the water content of the oats can be 2-5 wt% by drying under reduced pressure.

According to another embodiment of the present invention, it is possible to reduce the destructive power of the Odysseye by 7-20% by performing the cold wind drying step, and reduce the total number of bacteria detected in the Odyssey by 35-47% .

According to another embodiment of the present invention, the vacuum dried or nitrogen-filled packaging of the vacuum dried eddy may be further included.

According to another aspect of the present invention,

The present invention provides an edible snack produced by the above method. The odd snack may have a breaking power of 300-420 g / cm < ² >, and the moisture content may be 2-5 wt%.

According to the present invention, the Odyssin produced by using the reduced pressure drying technique has a disruptive power of 7% as compared with the Odi snack which has not undergone the cold air drying step by performing the step of cold-drying the frozen odor at 1-8 캜 for 3-8 hours -20%, and it has a crispy and crispy texture. It reduces the odor generated during drying, stabilizes texture to maintain the original shape of Odie, improves the preference and improves shelf life. In addition, it is expected that the development of processed products of the Audi will increase the income of farm households and increase the value added of related workers by creating new demand.

Odi contains a large amount of water and it is difficult to keep it as a raw material because it causes rapid deterioration of quality after harvesting. Frozen oodi are susceptible to rupture of the perilla and flesh during freezing storage due to the soft skin of oodi and a lot of water, and are difficult to process because they are retracted when thawed.

As a result, the inventors of the present invention have developed a method for producing a fruit-chip-shaped oat snack from frozen oats by rapidly freezing the oats according to the present invention and pretreating them using a cold air drying technique Thereby completing the present invention.

Hereinafter, the present invention will be described in detail.

(1) freezing an audi; (2) drying the frozen oats at a temperature of 1-8 DEG C for 3-8 hours in a cold wind to make the moisture content 85-94 wt%; And (3) drying the dried first-order oats at 60-75 ° C for 12-60 hours to dry the first-dried oats to a moisture content of 2-5% by weight. do.

It is preferable that the above-mentioned olive be harvested for long-term storage and then stored frozen at -80 to -20 ° C. The frozen odi is used to make an odd snack in the form of a fruit chip which maintains the flavor, Can be manufactured.

The odor is a fruit having a high moisture content, and the moisture content is 95-97% by weight.

According to the present invention, it is possible to lower the water content of the audi to 85-94% by weight by removing the moisture on the surface of the audi by primarily drying the audi with cold air. Preferably, the water content of the audi is reduced to 87-90% . The moisture content of the frozen state of the oud is immediately dried without a pretreatment using cold wind, so that the oud is not retained in its original shape due to the deformation of the model due to drying, and the color becomes turbid due to rapid drying, Can be increased.

The odor is stirred at a speed of 30-200 rpm and can be dried in a cold wind, but the present invention is not limited thereto, and it can be dried without stirring and can be agitated at a higher speed to perform cold air drying. If the above range is exceeded, however, the agitation speed may become too fast to cause crushing as the audi moves, and if it is less than the above range, it is difficult to expect the stirring effect.

The pretreatment process through the cold air drying can improve the texture of the snack to improve crisp texture and maintain the original shape of the Odi by reducing the destruction of the cell walls caused by the drying of the olive oil. In addition, it is possible to reduce discoloration and odor generation due to rapid drying and prevent discoloration.

It is also preferable to perform secondary drying such that the moisture content is reduced to 2-5% by weight at a reduced pressure of 60-75 ° C for 12-60 hours, It is possible to produce a snack that maintains crisp texture and texture while maintaining the shape of the Audi. If the heating temperature is less than 60 ° C, the drying time becomes long and the prepared chips become soft and dewy due to the phenomenon that they inhibit the texture. When the heating temperature exceeds 75 ° C, the drying time is short, Is deteriorated, and it is not preferable because a hard quality oodine snack can be obtained.

In addition, the moisture content is in the above-mentioned range, so that a snack in which the original odor and flavor are preserved for a long period of time can be produced, and it is excellent in texture and tackiness and can be widely used as an edible processed food. It can be an alternative to the difficult audi.

If the moisture content exceeds 5% by weight, the content of moisture is too much to enjoy crispy snack texture, stickiness may occur, excessive moisture content may be deteriorated, and it is difficult to store for a long period of time. If the content of water is less than 2% by weight, the moisture content is too small to produce a hard snack, and the strength and hardness are improved, so that the preference is lowered.

According to the present invention, in comparison with the uncooled oodi snack produced by first drying oodi using the cold air according to the present invention, and then drying the oodi in a reduced pressure, the oodine snack is decompressed without performing the first drying step, The destructive power of the snack can be reduced by 7-20%, and the crisp and crispy texture can be exhibited, and the storage capacity can be improved by 35-47% reduction in the total number of bacteria detected in the odd snack measured after 120 days of manufacture.

According to the present invention, it is preferable to vacuum-dry or vacuum-pack the olive oil to reduce the odd snack for a long period of time.

The odd snack produced by the above-described method may have a breaking power of 300-420 g / cm ² and a moisture content of 2-5 wt%.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Example

Oddi used in this experiment was collected in Yecheon, Gyeongsangbuk-do, Korea from June to June 2012 and stored frozen at -70 to -40 ℃.

Preparation Example  One

To prepare the optimum conditions for the production of the Odin snack, we used a vacuum oven (VOI 600, BK Instruments) at 55 ° C, 65 ° C, 75 ° C, 85 ° C and 95 ° C And the chromaticity was measured. The results are shown in Table 1 below.

Temperature Whiteness Redness Yellowness 55 ° C 45.17 ± 0.01 14.06 ± 0.25 7.39 0.21 65 ℃ 42.86 + - 0.54 14.45 + 0.11 8.02 ± 0.05 75 ℃ 39.94 + 0.33 15.11 + - 0.17 8.23 + - 0.51 85 ℃ 35.34 ± 0.25 15.95 ± 0.05 8.98 ± 0.07 95 ℃ 31.25 + - 0.39 16.44 ± 0.32 9.11 ± 0.55

As the temperature increased, the whiteness decreased with decreasing drying time. Redness and yellowness increased with increasing drying temperature and decreased with drying time. The browning phenomenon occurred at a temperature of 75 ℃ or higher under reduced pressure drying, and the pressure was reduced at 75 캜 under the optimum conditions of the Odis snack to produce an Odis snack.

Preparation Example  2.

In order to set the freeze-drying conditions for producing the optimum condition of the sesame snack, the change in the chromaticity with time was measured, and it is shown in Table 2.

Freeze-drying time  12 hours 24 hours 48 hours 72 hours Whiteness 43.95 + 0.11 43.33 + - 0.65 45.11 ± 0.21 47.45 + 0.27 Redness 15.79 ± 1.04 15.58 + 0.03 15.88 + - 1.04 15.66 ± 0.32 Yellowness 7.25 ± 0.55 7.17 ± 0.37 7.14 ± 0.00 7.17 ± 0.22

The degree of whiteness was higher and the degree of redness and yellowness did not change with the increase of the time of dry snack using freeze drying more than 48 hours.

Preparation Example  3.

(Dry Oven, HK-D01000F, Korea General Equipment Manufacturing Company) at 55 ℃, 65 ℃, 75 ℃, 85 ℃ and 95 ℃ to set the hot air drying conditions for producing the optimum condition of Odin snack. Snacks were prepared and are shown in Table 3.

Temperature Whiteness Redness Yellowness 55 ° C 30.27 ± 0.97 12.91 + - 0.01 12.91 + 0.04 65 ℃ 28.44 + - 0.50 29.01 + - 0.25 13.01 + - 0.23 75 ℃ 25.38 + - 0.42 30.33 + - 0.11 13.18 ± 0.13 85 ℃ 21.25 + 0.22 30.95 + 0.06 13.11 ± 0.25 95 ℃ 20.05 + 0.18 30.88 0.21 13.20 ± 0.01

The color change of the drying method using hot air drying showed lower whiteness with increasing temperature and lower drying time. Redness and yellowness increased with increasing drying temperature and decreased with drying time. The browning of color occurred at a temperature of 55 ° C or higher in hot air drying, and was dried with hot air at 55 ° C as an optimum condition of the Odisinac snack to produce an Odis snack.

Example  One.

The cryopreserved at -70 ° C was circulated for 4 hours at 3 ° C in cold air using a cold air drier (Incubated Shaker, SIF 6000R, JEIO TECH) and agitated at a speed of 100 rpm And dried. A sample was taken in the middle of drying, and the moisture content was measured and primary dried so that the moisture content was 88% by weight.

Moisture content was measured ten times in a dry oven at 105 ° C (ON-O2G, JEIO TECH Co., Ltd., Gimpo, Korea) under atmospheric pressure heating and drying.

The first dried oats were vacuum dried at 75 ° C using a vacuum oven (VOI 600, BK Instruments) and dried to a moisture content of 3 wt% to prepare an oat snack.

Comparative Example  1. Odyssinek produced by vacuum drying

The oocyte which was stored at -70 ° C was vacuum dried at 75 ° C using a vacuum oven (VOI 600, BK Instruments) without a primary drying step, followed by secondary drying such that the water content was 3 wt% Respectively.

Comparative Example  2. Odd snack produced by low temperature treatment + vacuum drying

Sealed frozen ODI at -70 ° C was sealed in a container and mounted with an empty balloon and stored at 3 ° C for pretreatment. The pre-treated ODI was vacuum-reduced at 75 캜 using a vacuum oven (VOI 600, BK Instruments) to obtain an ODY snack by secondary drying such that the water content was 3 wt%.

Comparative Example  3. Precool , Dried at < RTI ID = 0.0 > 10 C < / RTI &

The harvested oats were pre-cooled at 3 DEG C for 3 hours, and then dried at 10 DEG C for 3 hours by primary drying to measure the moisture content, and a primary drying ody having a moisture content of 93 wt% was obtained.

The first dried oats were vacuum dried at 75 ° C using a vacuum oven (VOI 600, BK Instruments) and dried to a moisture content of 3 wt% to prepare an oat snack.

Comparative Example  4. Odd snack produced by cold air drying + freeze drying

In Example 1, a primary dried oder having a moisture content of 88% by weight was used. The first dried oats were freeze-dried using a freeze drier (PVTFD 100R, ILSHIN LAB) to prepare an ODY snack.

Comparative Example  5. Odyssin produced by freeze-drying

Odd snack was prepared by lyophilization using freeze dryer (Freeze Dryer, PVTFD 100R, ILSHIN LAB) without first drying process at -70 ℃.

Comparative Example  6. Odd snack produced by cold air drying + hot air drying

In Example 1, a primary dried oder having a moisture content of 88% by weight was used. Odd snack was prepared by hot-air drying at 55 ° C using a hot-air drier (Dry Oven, HK-D01000F, Kunststoff).

Comparative Example  7. Odd snacks prepared by hot air drying

Odd snacks were prepared by hot air drying at 55 ° C using a hot air drier (Dry Oven, HK-D01000F, Kunststoff) at 70 ° C without primary drying.

Test Example

The SPSS program was used to obtain the mean and standard deviation of each test group. The ANOVA test was used to verify the difference between the samples. The significance was tested at the p-0.01 level according to the t-test.

Test Example  1. Chromaticity check

The color of the Odin snack was determined by measuring the surface of the sample using a colorimeter (Color-Eye 3100, Macbeth, New Windsor, NY, USA) and measuring the L value (lightness) (redness) and b value (yellowness) indicating the degree of yellowness, which are shown in FIG. The L value of the standard white plate used was 98.75, the a value was -1.02, and the b value was 1.10.

condition Primary drying Secondary drying Whiteness Redness Yellowness Example 1 frozen 3 ° C cold wind Decompression 49.14 + 0.87a 12.09 + - 0.13b 7.77 + - 0.48b Comparative Example 1 frozen - Decompression 43.94 + 0.33a 15.11 + 0.17b 8.23 + - 0.51b Comparative Example 2 frozen - (low temperature storage) Decompression 41.37 ± 0.56a 14.12 ± 0.14 b 8.11 + - 0.44b Comparative Example 3 Circle Precooled + 10 ℃ ventilation Decompression 47.51 + - 0.38a 13.39 + 0.18b 7.98 + - 0.54b Comparative Example 4 frozen 3 ° C cold wind freezing 50.18 ± 1.05a 10.70 + - 0.35 c 5.23 ± 0.18 c Comparative Example 5 frozen - freezing 45.11 + 0.21 a 15.88 ± 1.04 c 7.14 ± 0.00c Comparative Example 6 frozen 3 ° C cold wind sirocco 37.97 + - 2.38b 21.37 + 0.84a 11.41 + - 0.61a Comparative Example 7 frozen - sirocco 30.27 ± 0.97b 24.91 + 0.01a 12.91 + 0.04a

There was no significant difference in whiteness between vacuum drying and freeze drying, but it was significantly different from hot air drying and other drying conditions. Significant differences in redness and yellowness according to drying conditions were significantly different according to drying conditions. The whiteness was lower and the redness and yellowness were higher than the pretreatment conditions. The results showed that the untreated drying condition showed more browning phenomenon than the cold air pretreatment drying condition.

On the other hand, the odd snack produced in Example 1 according to the present invention has a higher whiteness degree than the odd snack of Comparative Example 3 prepared by freezing the harvested oats, precooling at 3 ° C, ventilating at 10 ° C, , And lower values in redness and yellowness.

Test Example  2. Measurement of texture

Breaking strength was measured using a Texture Analyzer (TA-XT2, Stable Micro Systems, Godlming UK). The oodi snack was placed on a metal plate lined side by side at a distance of 5 cm, and the force received by the blade was measured by passing it through a thin blade-type blade-probe. The crosshead speed was 5 cm / min and the breaking force was measured by the height of the peak force.

condition Primary drying Secondary drying Average destructive power Standard Deviation Example 1 frozen 3 ° C cold wind Decompression 398.18 2.6103c Comparative Example 1 frozen - Decompression 450.99 9.328c Comparative Example 2 frozen - (3 ℃ storage) Decompression 446.12 7.135c Comparative Example 3 Circle Precooled + 10 ℃ ventilation Decompression 430.81 6.128c Comparative Example 4 frozen 3 ° C cold wind freezing 537.51 4.529b Comparative Example 5 frozen - freezing 711.51 12.210b Comparative Example 6 frozen 3 ° C cold wind sirocco 811.09 10.036a Comparative Example 7 frozen - sirocco 923.19 5.951a

In all the drying conditions, the lower the drying time and temperature, the higher the destructive power. In case of the same temperature condition of hot air drying and vacuum drying, the destructive force was lower than that of hot air drying under reduced pressure drying. In the case of freeze drying, the destructive force was lowered with increasing drying time. The lower the destructive force, the lower the hardness value of the texture. Table 2 shows changes in the texture of lyophilization for 48 hours, drying for 55 hours at 55 ° C and drying at 75 ° C for 48 hours. Drying conditions showed significant differences in all treatments and hot air drying showed the highest destructive power. The pretreatment and drying conditions of cold air showed lower destructive force compared to the drying condition without pretreatment.

On the other hand, Odd snack of Comparative Example 3 prepared by pre-cooling at 3 ° C, ventilation drying at 10 ° C and reduced pressure had lower destructive power than Comparative Examples 1 and 2 which did not undergo the first drying process, Respectively. The primary drying using the ventilation of Comparative Example 3 was carried out by drying the raw material (raw material), and it was estimated that the outer surface was dried by drying and the size was partially reduced and hardened to improve the average breaking force and the drying efficiency was also low.

Test Example  3. Evaluation of shelf life

The odd snacks prepared in Examples and Comparative Examples 1 to 7 were stored at 45 캜 for 120 days, and the total number of bacteria and the coliform group were measured to evaluate the shelf life. To the sterilized pack, 10 g of the Odyssin Samples of each treatment was added, 90 mL of 0.85% saline solution was added, and the mixture was stirred 100 times for 3 minutes. The total number of bacteria was calculated by counting the number of red colonies formed after incubation at 35 ° C for 48 hours with 1 mL of diluted solution in an aerobic count plate petrifilm (3 M Health Care, USA; AOAC, 1995) To determine the number of general bacteria. Coliform counts were obtained by inoculating 1 mL of diluted solution into coliform count plates petrifilm (3 M Health Care, USA; AOAC, 1995) and incubating at 35 ° C for 24 hours. The number of colonies forming bubbles around the red colonies And the number of coliforms was calculated by multiplying the average number of colonies by the dilution factor. The results are shown in Table 6 below.

fruit
condition
Primary drying
Secondary drying Log CFU / g Total number of bacteria 0 days 60 days 90 days 120 days Example 1 frozen 3 ° C cold wind Decompression 0.000 0.011 0.037 0.042 Comparative Example 1 frozen - Decompression 0.005 0.024 0.055 0.071 Comparative Example 2 frozen - (low temperature storage) Decompression 0.001 0.025 0.061 0.073 Comparative Example 3 Circle Precooled + 10 ℃ ventilation Decompression 0.001 0.019 0.046 0.058 Comparative Example 4 frozen 3 ° C cold wind freezing 0.001 0.031 0.067 0.075 Comparative Example 5 frozen - freezing 0.009 0.046 0.105 0.195 Comparative Example 6 frozen 3 ° C cold wind sirocco 0.000 0.009 0.019 0.031 Comparative Example 7 frozen - sirocco 0.001 0.008 0.021 0.066

The shelf - life evaluation showed that the total bacterial counts and coliform counts increased with the passage of time in all experimental groups over 120 days, but the measured values were within the range of maintaining stability.

Test Example  4. Sensory Evaluation

The sensory test of Odin snack was carried out after educating the test method and evaluation characteristics with the expert panel consisting of 15 researchers from Korea Food Research Institute. The test items were color, flavor, off flavor, taste, texture, overall quality, and 7 point scale (1 point: very disliked, 7 points: very Good), and the results are shown in Table 7.

Exterior color incense Odor flavor Overall
Likelihood Example 1 6.1a 6.1a 7.1a 4.2b 7.2a 6.9a Comparative Example 1 4.1a 5.0a 6.7a 5.1b 6.8a 6.1a Comparative Example 2 4.0a 4.9a 6.5a 5.2b 6.7a 5.9a Comparative Example 3 5.2a 5.4a 6.8a 4.9b 7.0a 6.4a Comparative Example 4 4.3b 4.2b 4.5c 4.9b 4.7c 4.7c Comparative Example 5 3.5b 3.7b 4.2a 5.5b 3.5c 3.5c Comparative Example 6 6.4a 6.2a 5.5b 6.3a 5.4b 5.7b Comparative Example 7 2.1c 4.5a 5.2a 6.9a 4.5b 4.9b

Appearance and color were higher in the order of hot air drying, vacuum drying, and freeze drying. The highest freeze drying was observed in the order of hot air drying and vacuum drying. In the incense, flavor and overall preference, vacuum drying showed the highest preference and hot air drying showed the lowest preference. It was confirmed that the pre-treatment condition of cold air had a higher value in appearance, color, taste, and overall acceptability compared with a drying condition without pretreatment.

Claims (10)

(1) freezing the audi;
(2) drying the frozen oats at a temperature of 1-8 DEG C for 3-8 hours in a cold wind to make the moisture content 85-94 wt%; And
(3) Secondarily drying the first dried oats at 60-75 ° C for 12-60 hours to obtain a moisture content of 2-5% by weight. The method according to claim 1, wherein the freezing is performed at -80 to -20 占 폚. delete delete The method of claim 1, wherein the cold air drying reduces the destructive force of the sesame snack by 7-20%. The method of claim 1, wherein the cold-air drying step is performed to reduce the total number of bacteria detected in the sesame snack by 35-47% after 120 days of manufacture. The method according to claim 1, further comprising packaging the vacuum dried or the vacuum dried packed with nitrogen. 7. An edible snack produced according to any one of claims 1, 2, and 5 to 7. 9. The oat snack of claim 8, wherein the odd snack has a breaking power of 300-420 g / cm < ² >. 9. The oat snack according to claim 8, wherein the moisture content of the whole Odis snack is from 2 to 5% by weight.